Make Organic Food Last Longer

Fermentation is an old technique used to make any food last longer. It is healthy and becoming increasingly popular again in the area of organic food now. In the past, people ate what nature was offering them. To extend this period, they develop various techniques to have the food available when the season was over. Over time and increased quality of life, people forgot that. After all, today almost all food is available in supermarkets all year round. But the longing for a healthy diet has made fermentation popular again. Back then, people were preparing for the cold season by stocking up on vegetables. Once the vegetables have fermented, you can keep them for weeks or even months.

Make Organic Food Last Longer
Make Organic Food Last Longer

The circumstances of the past year have put people’s interests back in their homes. Baking bread became just as popular as fermenting vegetables. During this fermentation, organic substances become acids and gases. You know this process from beer. You can set this process in motion and add some so-called starter cultures to the food. They are yeast or mushrooms. They form acids and gases, and as a result, lactic acid bacteria develop. These drive away from the bacteria that cause the vegetables to spoil. This process makes the vegetables last longer.

Healthy And Intense

At the same time, it gets a more intense taste. We regularly eat fermented foods without our realizing it. These include yoghurt, sauerkraut, kimchi, soy sauce, and cheese. The lactic acid bacteria produced during fermentation are healthy for the human intestinal flora. Our diet influences it. Fermented foods support the immune system because around 70 per cent of human immune cells are in the intestines. Fermented vegetables are high in fibre and vitamins. It contains more folic acid, B2 and B12 than fresh vegetables.

Anyone who has now got a taste for it can try out these processes at home. All you need is your favourite vegetables. Firm vegetables are ideal for this. These are cabbage, carrots, or beetroot. Also, salt without iodine, a few leaves of cabbage and herbs are necessary. With a mason jar and a measuring cup, you are already well equipped. Now the vegetables are washed and cut. Fill the glass to around three-quarters of its capacity. There are also spices such as ginger, mustard, dill or bay leaf.

Healthy And Intense
Healthy And Intense

Fill the glass with water and add some salt. That is around three to five per cent of the weight of vegetables. Now put a leaf of cabbage over the vegetables. It serves to protect the vegetables from outside bacteria. Now everything is done. You can set the glass into a place, which is dry. The refrigerator is not suitable for this because it slows down the fermentation process. The area should be protected from direct sunlight but not too dark. It will help if you open the jar once a day so that the gases can escape. Fermentation is complete after five to seven days. Now the pot is closed and stored in a cool and dry place. The only important thing is that you work very cleanly. The vegetables themselves must be fresh and not spoiled. Playing with spices and flavours makes the result a pleasure.